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1. Preheat the oven to 350°F. Spread the almonds and sesame seeds evenly in a large shallow baking pan and brown them in the middle of the oven for about 10 minutes, stirring them from time to time so that they color evenly.
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2. A cup or so at a time, pulverize the almonds and sesame seeds in the jar of an electric blender. As they are pulverized, scrape the mixture, into a deep bowl with a rubber spatula.
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3. With a pastry brush, spread about 1 tablespoon of the melted butter over the bottom and sides of a 12-by-8-by-2-inch baking dish. Brush a sheet of filo pastry generously with butter and fold it in half making a12-by-8-inch rectangle.
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4. Fit it into the dish and smooth out the pastry. Brush the top with butter and repeat with 4 more sheets of filo, buttering them, folding them, and placing one upon the other.
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5. Spread the top sheet of filo evenly with 1 cup of almond-and-sesame seed mixture, then add 5 sheets of filo as before. Spread another cup of the almonds and seeds over the pastry and cover with 5 more buttered and folded sheets of filo.
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6. Spread any remaining almonds and sesame seeds over the top. Then cover them with the remaining 5 sheets of filo, buttering and folding the pastry as before. Brush the top with melted butter and, with a sharp knife, cut the pastry into 2-inch squares.
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7. Bake the samsa in the middle of the oven for 30 minutes, lower the temperature to 300°F, and bake for 30 minutes longer, or until the top is crisp and golden brown.
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8. Meanwhile prepare the syrup in the following fashion: Combine the sugar and water in a small saucepan and bring to a boil over moderate heat, stirring until the sugar dissolves.
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9. Increase the heat to high and boil briskly, uncovered, for about 5 minutes,or until the syrup reaches a temperature of 220°F on a candy thermometer.Pour the syrup into a bowl or pitcher and stir in the lemon juice and rosewater. Cool the syrup to room temperature before using it.
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10. When the pastry is done, and while it is still hot, pour the syrup evenly over the top. Cool to room temperature before serving.
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